Pineapple Ice Cream

Pineapple Ice Cream
Pineapple Ice Cream is a gluten free and vegetarian dessert. This recipe serves 6. One serving contains 370 calories, 6g of protein, and 19g of fat. A mixture of pineapple, milk, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

1
In a large saucepan, heat milk to 175°; stir in sugar until dissolved.
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SugarSugar
MilkMilk
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Sauce PanSauce Pan
2
Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
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EggEgg
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WhiskWhisk
Frying PanFrying Pan
3
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
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Whipping CreamWhipping Cream
WaterWater
PineapplePineapple
CustardCustard
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BowlBowl
Frying PanFrying Pan
4
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
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Ice CreamIce Cream